Pour into bake tart shells and place in fridge for 2 - 4 hours, or until filling has firmed up.

Topping

Pour the heavy cream into a chilled mixing bowl.

Use an electric mixer on medium to high speed to beat the cream until soft peaks have formed. Add the confectioners’ sugar and beat until stiff peaks form.

Place into a piping bag.

Pipe on top of tarts, drizzle some chocolate sauce and a dab of cherry jam.

Chocolate Glaze

Put the chocolate chips and butter into a small sauce pan and melt the chocolate over low heat stirring occasionally. Once melted, shut off and set aside. Let cool a little then use a spoon to drizzle on top of the coconut cream tarts.